Serve these burgers to people who don't like lentils and they'll soon be converted! The beef and lentil combination gives them a tender texture, and the jalapeno supplies a spicy kick.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- 300 g lean ground beef
- 1 cup cooked brown lentils cooled
- 1 onion grated
- 1/4 cup dried bread crumbs
- 1 egg lightly beaten
- half jalapeño pepper seeded and minced
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon each ground cumin and pepper
- 4 whole wheat hamburger buns halved
- 1 tomato sliced
- half avocado peeled, pitted and thinly sliced
Cilantro Lime Mayo:
- 1/3 cup light mayonnaise
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime zest
Cilantro Lime Mayo: In small bowl, combine mayonnaise, cilantro and lime zest; set aside.
In bowl, combine beef, lentils, onion, bread crumbs, egg, jalapeño, garlic, salt, cumin and pepper; shape into four 4-inch (10 cm) wide patties.
Place on greased grill over medium- high heat; close lid. Grill, turning once, until instant-read thermometer inserted sideways into centre reads 160 F (71 C), 10 to 12 minutes.
Meanwhile, grill buns, cut side down, until golden, about 3 minutes.
Spread one-quarter of the mayo onto bottom half of each bun; top each with patty, tomato and avocado.
Tip from The Test Kitchen: Home-cooked lentils have a nicer texture than canned, and are much lower in sodium. To make 2 cups cooked, bring 2/3 cup rinsed dried lentils and 3 cups water to a boil. Reduce heat and simmer, covered, until lentils are tender, about 8 minutes for red lentils and 15 to 20 minutes for green or brown lentils. Drain.
Nutritional facts per serving: about
- Fibre 9 g
- Sodium 775 mg
- Sugars 9 g
- Protein 27 g
- Calories 498.0
- Total fat 23 g
- Cholesterol 95 mg
- Saturated fat 6 g
- Total carbohydrate 49 g
- Iron 37.0
- Folate 68.0
- Calcium 10.0
- Vitamin A 6.0
- Vitamin C 17.0